What i love the most about this recipe is that if I want to impress some one I make this but guess what???!! It is made the day before and reheated and it is the only way to serve it....I have done this so many times and it seems to get better!!
Here goes ladies.....
- 6 oz chunk of unsmoked, unsalted lean pork belly (fresh bacon)or salt pork
- olive oil or cooking oil
- 3 lb
- lean stewing meat cut into 2-3 inch chunks and dried on paper towels
- 3 c
- full bodied red wine
- 2 c
- beef bouillon
- 1 Tbsp
- tomato paste
- or 3 cloves of mashed garlic
- 1/2 tsp
- thyme, dried
- salt to taste
- 1 lb
- fresh mushrooms....the first time i made this i used dried wild mushrooms and it was so good
- 1/2 Tbsp
- 1 1/2 Tbsp
- 1/4 tsp
- to 24 small white onions
- 1 Tbsp
- 1/2 tsp
THE ONION AND MUSHROOM GARNITURE
How to Make Boeuf Bourguignon
- 1PREHEAT OVEN TO 325 DEGREES.
Cut the bacon or pork into 1 x 1/4 inch sticks,these are called lardons.
If you are using smoked bacon or salt pork(which i did) place in a saucepan with 2 quarts of cold water and simmer for 10 mins, rinse in cold water and drain and dry (this can be done ahead)
Brown the lardons lightly in fry pan with a little oil if needed to render out the fat, this you will use to brown the beef.Pour the rendered fat into a large fry pan adding a little oil if necessary to cover the pan by 1/16inch. Set over moderately high heat. when almost smoking brown the beef a few pieces at a time so as not to crowd the pan;turn beef frequently to brown all sides. As it is browned place the beef in a casserole or baking dish. If you have an iron dutch oven this great if not I use my earthenware casserole dish. It works great.
Pour the browning fat out of the fry pan, pour in the red wine and scrape up all the flavorful brown bits and then pour wine into casserole with beef. add the browned lardons and enough beef bouillon almost to cover the meat; stir in the rest of the ingredients...lay the bay leaf on top, cover and put into oven and simmer slowly for 2 1/2 to 3 hours....or longer until beef is tender. I found 3 hours to be plenty cooking time.
While the beef is simmering or at any convenient time prepare the garnitures.
Trim mushrooms and wash in cold water. Dry on a paper towel. Cut the caps into quarters and stems on the bias,
Heat oil and butter in a skillet til butter foam begins to subside. add the mushrooms and toss over high heat for 3 or 4 mins to brown he mushrooms very lightly. Remove to a side dish and toss with salt until needed. Drop onions into boiling water to loosen skins. Drain; peel carefully. Place a x in the root end . Place onions in one layer in a saucepan and add butter , salt and enough water to come up half way. cover and simmer 20 to 30 mins. Set aside...SAVING COOKING liquid.
- 2Sauce and serving:
3 tbsps butter
3 tbsps flour
When the beef is done, set cover askew and drain the cooking liquid into a saucepan. You should have about 2 1/2 cups. If liquid has boiled down too much add a little beef bouillon, Skim off any fat (I never seem to have any), bring liquid to a simmer and taste, adding salt and pepper as necessary. Cream the butter and flour together to make a smooth paste. Pour in several tablespoons of the beef cooking liquid and blend with a whisk. Pour back into beef mixture, ad the onion cooking juices and bring liquid to a simmer.
This is now your sauce.
Add the mushrooms and onions to the beef, pour on the sauce and simmer covered for 5 mins to to blend flavors and thicken a little.
Let cool completely and refrigerate.
The next day remove from fridge and bring to room temperature ....reheat in a 325 oven till hot and bubbly.
This looks complicated I know but once you have made it it gets easier. I sometimes don't have the little onions so I just chop up regular onions instead.